Diabetic Cooking

Brown Rice with Cranberries and Walnuts



  • 1 can (14 1/2 ounces) fat-free reduced-sodium vegetable or chicken broth
  • 3/4 cup uncooked brown rice or brown basmati rice
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 cup dried cranberries
  • 1/8 teaspoon ground cinnamon (optional)
  • 1/4 cup coarsely chopped walnuts, toasted*


Combine broth, rice, water, and salt in large saucepan. Bring to a boil over high heat. Reduce heat; cover and simmer 20 minutes.

Stir in cranberries and cinnamon, if desired; cover and simmer 20 to 25 minutes or until rice is tender. Sprinkle with walnuts before serving.

*Note. To toast walnuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8–10 minutes or until golden brown, stirring frequently.

Gluten-free variation. To make this dish gluten free, be sure to read ingredient labels carefully and purchase gluten-free vegetable broth.

Yield: 5 1/3-cup servings.

Nutrition Facts Per Serving:
Calories: 172 calories, Carbohydrates: 29 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 162 mg, Fiber: 2 g

Carbohydrate choices: 2 1/2 bread/starch, 1 fat.

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